Fri, 27 June 2025
Shredded Chicken & Cucumber Vermicelli Salad
Light, cold Chinese-style dish — fresh, simple and full of flavour. Perfect for this summer to cool you from the heat wave
Serves 3
Ingredients:
• 2 chicken fillets
• 100g vermicelli rice noodles
• ½ cucumber, julienned
• Small handful fresh coriander, chopped
• 1 tbsp roasted sesame seeds
Poaching Liquid:
• Water to cover
• 2 slices ginger
• 2 spring onions
• 1½ tsp chicken bouillon powder
• 1 tsp salt
Sesame Dressing:
• 1½ tbsp poaching liquid
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 pinch sugar (optional)
Cooking Instructions
1. Poach the Chicken:
Place chicken fillets in a pot with enough water to cover. Add ginger, spring onion, bouillon powder and salt. Bring to a boil, reduce to a gentle simmer and cook for 8–10 mins or until cooked through. Let sit in the hot liquid for 5 mins, then remove and cool in iced water. Shred into strips.
2. Cook Noodles:
Boil vermicelli noodles according to packet (usually 3–4 mins). Rinse under cold water and drain well.
3. Make Dressing:
Mix poaching liquid, soy sauce, vinegar, sesame oil, and a pinch of sugar if using.
4. Assemble:
Toss shredded chicken with half the dressing. Add cucumber, coriander, and mix.
Layer noodles on a plate, top with chicken mix. Drizzle the rest of the dressing.
Sprinkle with sesame seeds.
